What are the Different Types of Pork Ribs? | The Bearded Butchers
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- Опубликовано: 22 сен 2021
- • Ribs (What's the Diffe... Check out the full length video here for more about beef ribs and how to smoke pork and beef ribs.
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Today is all about pork ribs. We've got spare ribs, St Louis ribs, the very famous baby back ribs and country style ribs. How are these different than all of the beef ribs? Seth explains, be sure to watch til the end.
Some of you have seen this already, if so, thanks for watching and being a fan!
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Index:
1:33 - Seth cuts off the pork shoulder between the 4th and 5th ribs, then separates the pork belly and pork rib section from the pork loin.
2:29 - First up is the pork spare ribs. Don't make the ribs too thick or the pork belly might end up too thin. For a full spare rib, start by scoring the rib section and then remove the membrane (unlike beef ribs because they're much larger - see the beef rib video for more detail here • What are Beef Ribs and... ). amzn.to/3D7peDT Meat hooks are here.
4:45 - Same thing, different side, time for St Louis ribs or St Louis Style ribs. Everything is the same as spare ribs, but in this case, you'll cut right through the soft cartilage leaving you with all bones and meat. These are very similar.
7:10 - Pork baby back ribs and country style ribs are next. If you do opt to cut country style ribs, you'll end up with a shorter rack of baby back ribs. It's all in your preference. Start by removing a lot of the excess fat from the pork loins. Then, you'll remove the pork tenderloin. The pork sirloin comes off next. Similar to the spare ribs, you can leave as much or as little meat on the ribs. More meat on the baby back ribs means less meat for your pork chops.
9:44 - Imagine a bone in pork loin, the bones are actually the bones that would've been removed for baby back ribs.
9:55 - Cut off the bottom of the vertebrae. With the vertebrae gone, you'll easily be able to cut through each rib after you smoke it. Now, grab your meat hooks and remove the membrane.
10:50 - Loin number, how to cut a country style rib. Count over 4 ribs on the loin and then cut that section off and remove the vertebrae. This is the portion of the pork loin closest to the pork shoulder. Trim out the blade bone. Cut between each bone and you should have 4 delicious country style ribs from each half of your pig. From here you can also make boneless short ribs.
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I learned something today! I am a Costco meat cutter and never used a meat hook to remove the membrane. Thanks for the lesson!!! Love learning things to save time!!!
Jan I was a butcher for years too and never used the meat hook for anything lol it was more or less a wall decoration lol
bah at my supermarket they leave that on. Cheeky buggers.
You guys at Costco do a damn fine job with your meat! My favorite place to get meat!
@@seandrewevery Thanks Sean
@@robbiefrasier9036 meat cutter myself, wish I was a butcher, but always looking for time saving techniques
Never realized how much skill, knowldge and talent went into being a good butcher. Hats off to you gents, keep up the amazing work!
Thank you, Sam! Will do!
Love these videos! Learning a lot, and I’m a butcher! Ha
I'm learning a lot from their videos, but I'm soooo triggered by how sharp those knives and that band saw have to be to make cuts like that. I've worked in industrial types of environments all my adult life and hand injuries are the most common...and it happens so fast. After I almost lost my thumb, I'm much more safety aware.
@@countreekidd a dull knife is more dangerous than a sharp one!
I used to be a butcher. Worked both in a small slaughter house, and back in the 1970-80’s at Winn-Dixie. There is a shortage of this knowledge now. Hardly any real butchers left in the retail level. Most guys I e found in all the grocery stores are ignorant of how the animals are designed. Great tutorials from you guys! I enjoy and reminisce of the old days.
Tell me you are from the South.....Winn Dixie!
@@dentside78 yep ours sold out last year and now it's called Sunstop Market.
Its not so much ignorance as its lack of care for paying to educate employees. Shops and stores do not pay apprectice meat cutters to take any courses to learn anything like they did in the old days. Now days you have to learn from your old ass, impatient, senior journeyman meatcutters that dont care to help you because they have their own tasks to do and arent trained to be a sufficient teacher anyway. So yah its all bad lol you have actually care about learning butchering and take your own time to watch videos like this to actually learn anything. Stores are all vac bag primal cuts now, no grocery stores are hanging carcasses in the back anymore.
So true, I've been cutting meat for 14 years and the only time I have seen a side is on RUclips. All boxes of primals
@@HumbolSkitso I think there is a huge difference between a small meat market butcher and a factory butcher that cuts meat for the grocery store. How many young folks choose a butcher as a trade? Most of the meat markets that I can think of are all were multi generational, 75% of them have closed up over the past 40 years because the kids didn't want anything to do with the family business.
Guys I came across your channel last night. I LOVE IT!!!
I’m a retired Executive Chef and live in Louisiana. I also am a hunter. I wish your channel was around in 1993 when I was in culinary school. The pride and love you put into your craft is evident. I had to retire in 2012 for medical reasons, it is a blast watching ya’ll and refreshing up on things. OUTSTANDING JOB!!! THANK YOU!!
being a butcher looks like so much fun
Watching a master butcher like this with his craft is very satisfying and almost therapeutic. Amazing skills right there! When I hunt big game, I’m totally slow and a bit of a hack at butchering. I literally “butcher” the butchering! I never really formally learned the the art of butchering meat like this.
When I was kid , I use watch my Grandfather process hogs and I learn most of port chacuterie knowledge from watching him. 30 years later, I use this when processing wild hogs I hunted in So and Central Florida.
This is so satisfying to watch with the knife going through like butter
Victorinox steel knife never disappoints!
My 5 year old son loves watching your channel at bedtime with his Dad. We are Australian farmers growing sheep for meat and wool as well as beef. We both love learning new things and putting them into practice. It’s great to learn the different names for cuts compared to here. Thanks for your content it’s great.
Thank you for tuning in! Say hi to your 5-year-old for us, please! We'll produce more videos for sure!
Thanks for your time to teach others to know all about meat God bless you .. brother
I was a retail butcher/market manager for 25 years. This is exactly how we cut and merchandised ribs. Great presentation.
I work for a pork processor and spent some time on the cutting floor. Learned something today.
Moved on to packaging as it's warmer.
This is why I love RUclips. People showing us and everyday people showing us their passions. Love it.
We're very passionate at what we do 😉
You know...you guys are the only YT channel where I hit "Like" and THEN watch the video. Great work, love watching y'all!
This means a lot, Mark! We're grateful! 🙏
That's a solid approach I never considered. Like first. Who knew lol.
growing up with freerange pork meat, my must beloved part is ribs, the small ones to be more exact, its all about the flavor and bones, also eating with hands. This vid is a tribute, thanks.
Finally!!! Someone that actually knows what country styles are! I've been sitting here watching videos on fb,tiktok, RUclips and there's guys showing how to cut em some take a whole bnls lion cut chops then lay them on the side and cut long ways lol then other will take a bn-in butt take shld blade out then pretty much do same as others with the loins cut stks then lay them down amd cut in half long ways again haha idk how they can make videos on how to do something when they have no idea what they are doing... I love watching you guys cuz out of every way there is out there to do it you guys do it almost the same exact way on all animals other than just little things like when we take the back fat off loins we usually can do it all in one peice and other is when we take the spare ribs off of the belly I start at other end (top) stick my thru the bottom and just pull down towards myself instead of making bunch of little strokes but like I kinda said (there's a million ways to skin the cat) dad and uncle both did it fir about 25 years and I been doing it for about 10 now. I was also gonna say we're southpaws as well and I think it's better for cutting meat lol anyway you guys do great work keep it up!
Really impressed by how professional and easy you make this look. A true master of your craft
With our 367 lb. now hanging, you made a difference for us. Thank you! Had pig production in college (been a while), but needed that 'Bearded Butchers' class in rib cuts. I know exactly what we need now and how to do it (someday ourselves). Thank you. You right, it is confusing... you helped greatly.
Glad we could help!!
I've watched quite a few of your videos as I am a meat cutter in Canada I like to see if there are differences in processes and methods between you guys and how I do things. But everytime what I am most in awe of is how beautifully sharp your tools are. I am quite jealous I am not going to lie. Love the content!
victronox knives are some of the best
Is it supposed to be Victorinox Knives?
@@richardhy6931 Yes it is a french swiss name, it means: "Vitor's stainless"
PS:It is not a play on word (victory) as it does not translate in French (victoire)
None of the nearby supermarkets have butchers. I worked at an A&P as a kid. The butchers worked in a refrigerated shop and could produce some real nice cuts of meats. They were a skilled group of men.
I worked for a butcher during a few deer seasons and learned a lot about butchering. None of us were allowed near the saw, (that was the owner's duty, and he was missing a finger), but I loved every minute of it. We used large bolt cutters to remove the feet of the deer, then got to skin them, hang them, then start cutting up what was coming from 3-fingered saw man. Also did some beef, but I worked mainly with deer. We took the tenderloins if the hunter didn't specifically ask for it. Wish I had become a butcher full time after that.
Takes me back to my meat processing days. Went from cutting meat to full time ministry. Thanks for the video.
Quite the different skills
Amen!!!!
Spent about 15 years at it myself. Kinda miss it.
Nobody cares about your invisible friends.
So I have worked in the OR for 25 years, Your knife skills are better than most surgeons. Very nice work. Love the videos.
And they charge less too.
you can remove the vertibrae from the backrib without a saw, take a clever or a thicker knife and hit the cartilage connecting the rib to the vertebrae
First butcher channel I've seen. GREAT stuff!!!
Welcome aboard, Joe!
I'm certainly not a butcher in any sense of the term, I'm one of these people that prefers the Country Style ribs. IMO, they smoke really well, retain their moisture and absolutely love them. You just answered the question I've always had about where they came from on the pig. No wonder I like them as much as I do. You guys are without out a doubt the most educational as well as absolute masters of the craft. Bravo and keep up the good work and just wish your place was closer, I'd be a regular for sure.
Glad we were able to answer your question!
A lot of country style ribs you find at stores are actually shoulder cuts, especially the boneless variety. As long as they are labeled "country style loin ribs" this is exactly what you should be getting, and they are awesome. Great cut of meat. Rib meat is hard to beat on a hog. I'm glad they showed the actual country style the way they were intended to be, before some folks started basically cutting pork steaks out of the shoulder and calling it country style ribs as well later on.
Love how you guys take the time to explain it all from start to finish! Always learning something watching your videos!
All of your videos are saved in watched history! So I can watch them again! I wish that I was able to save them to an external hard drive!
I am not a butcher. However, I do like baby back ribs. My grocery store started selling staint louis style pork ribs, and now I now what I am eating. All in all, I do like baby back ribs the best. Thanks for the education.
Grew up eating country style ribs (because they are cheap!), but never understood how they connected to the other rib cuts. This video is great!
I've known this forever because my grandpa was a butcher. Thank you for educating the people that don't know the process. Great video! I'm 62 and we always butchered our own meat.
I'm from St. Louis and I never heard that the term St. Louis Style until the internet came along. We just ate ribs... and Pork Steaks of course :-)
Thanks. Very informative. Watching in South Africa 🇿🇦
Great video! The sharpness of your kives always amazes me. I will say though that every time I see that band saw I shudder thinking about what could happen to the careless!
Wow! That is just fascinating to watch the skill that you display cutting the meat into recognizable pieces from the market. I learned just how many products come from the side of a pig (not just the ribs). Thanks for a well-laid out video. Hats off to ya...and a thumbs up!
You bet 🔥
This is the 2nd of your videos I have watched and it is plain to see you are a master at your craft!
Nice! Which one's the first you watched and how was it? 😉
I’ve been watching your videos for about a month now. Lots of differences between you and Chinese butchers. I can truely see why your meat is so expensive. You trimming off all the good stuff just to make appearances. I so enjoy your channel. Thank you
Just a home cook, but I feel like what I learn from your channel changes how I cook meat. Thank you so much! You guys are fantastic
Here I go again binge watching a processing video again by yalls truly
Could you guys do a video on "my rookie days" explain what mistakes you've made in the butcher business. Funny moments etc
I live I Denmark, my grandpa and my dad where buthers, old school. They bought and proces'd all of the animals. Nice to see that you are doing the same.
Really good craftsmanship. ❤
Great video guys. I love my membrane on, no binder, just rub, no sprits, lot's of smoke hot and fast or low and slow it's all great!
Seth and Scott are masters of their craft but shout out to Sean for making them look soooo good!! Fantastic work my dude!!
Much appreciated!
Im an absolute newbie when it comes to cuts of meat and different ways to prepare them. i just purchased a smoker and am trying to expand my cooking techniques. After watching this video I feel like I will have a better understanding of what I'm looking at while walking down the meat cases in the supermarket! Thanks for the info and you definitely have a new follower.
You can do it!
Why he didn't identify the rib tips off the saint louis style?
We use boneless country style at work and cut them into 2x2 squares and coat them in bbq rub. Couldn't keep them on the shelf during Father's day. Absolutely delicious
Country Style ribs are just about my favorite cut of pork! Season them up and grill them! So good!
It may be the influence of my Depression Era Dad, but I couldn’t help but think about what all the “discarded” cuts could be used for. Whether it was the fat or the boney bits i bet there are a ton of ways to use those bits that these guys know how to use.
Every time he said “square ‘em up” i was like, “i want that part you are tossing to the side!”
They don't throwaway anything. They usually use it as ground beef or soup bones.
@luis c Yep, that is why I said that regarding the Bearded Butchers that "there are a ton of ways to use those bits that these guys know how to use." They know this stuff and I would like to know some more of their professional knowledge about using non optimal cuts. That is stuff my Dad and Mom took for granted since they grew up in the depression. But I did not think to ask until they both were gone.
Rib tips.....yummy 😋
Pretty sure none of those go to waste. In Philly, those pieces are used to make scrapple, of course!
Those trimmings wind up in sausage or ground pork!!! Nothing is wasted❤
Great job explaining the different kind of ribs. Y’all make it look so simple!
Finally I understand which part is what. This video is gold.
Thank you!
Glad this helped!
Dude, country style ribs in a crock pot or oven for a few hours in some mustard bbq sauce and with red beans and rice and Mac salad is probably my favorite meal ever.
I'm a rookie butcher and that's why I'm watching, thank you!!!
I want to tell you guys that your meat coolers, and cutting room are the cleanest I’ve ever seen. That as you guys know is crucial to not having contamination or bacteria problems. I just want to say Job Well Done!!! I absolutely love your videos, I get to relive my passion watching these videos. Thanks Guys!!!
Excellent video I love watching someone who knows what their doing
What a terrific guide clear and concise
Great break down, love it! Got some baby backs ready for the smoker right now, Cheers!
Thanks for displaying how the country style ribs came about, I was always a bit confused about that in the past cause there are only so many ribs per pig, right. I like slow cooking them down seasoned then shredded for burritos or enchiladas.
Totally know what you mean! Glad our videos help! 🙏
Was never interested in cutting MEAT.....but I learned a lot TODAY.....thanks I'm gonna EXPERIMENT.
You can do it!
I like that you pull the membrane off before your ribs hit the store. I always have to do it at home. Not that it's a real pain to do or anything, but is nice to not have to.
Another great video to help us when we go to purchase pork ribs. You guys have really educated me on cuts and what parts the cuts come from. Also, the difference between a butcher or a meat cutter. I save your videos to look back on to refresh my memory so that I can know what I am asking for and what I should be able to expect from the place where I get my meats from.
I learn something every time I come here, thank you for breaking it down and explaining it.
Awesome! My favorite cut of pork is hands down the country style rib (bone in).
Thank you Gentlemen, I have learnt a lot on how to cut and what to look for in the store...
Great to hear!
These guys are masters of their trade. It really is amazing watching you work. Thank you for sharing.
Really enjoy your videos and have learned a lot along the way. What I like most is the genuine respect y’all show for animals and their gift as you work. Thank you, take care and God bless.
The boning knife is so sharp and he is so skillful. It's a good lesson indeed.
Country ribs with kraut and new potatoes. Add a little brown sugar in crock pot to take away some of the bite from the kraut.
Thank you so much sir. Wonderful to see someone who has mastered their craft. Gotta watch this another time or two because I lose track of where you are in the pig. So silly that my grocery store sells racks of ribs for $10.99 a lb while selling country short ribs for $4.99 a lb. I suppose its all about marketing and people want to see bones when they buy ribs - there’s so much more meat on the country short ribs and I’ve always found them to be a delight.
It's very impressive how this guy is so accurate... Every move he makes is like art!
so fluid its beautiful
Great video tutorial for both up and coming butcher and simple carnivores like myself. Thanks!
Because of you I realised my butcher ripped me off!!!! I asked for baby back ribs, he hands me a prepacked cut of spare ribs and said it's the same thing I can get baby back from there!!! He also sold me pork belly slices at a weight of 1.5kg for £12.95 only for me to get home and see that out of the six slices 4 still had the rib attached!!! First time I've used this butcher and I will be going back and putting him right! The rack of spare rib in fairness wasnt bad 10 intact ribs 2 unattached and added to package £12.95. Membrane was left on no Biggie. So just to say thank you so much. I'll be smoking these in the morning. Much love from the UK!!
Great video. I usually get the full rack of spare ribs and make my own St. Louis style. They are usually cheaper and I save the trimmings to make my own pork stock.
I was gonna say, what about all them trimmings...and that fat!
The trimmings of the St.Louis rib cut are called the rib tips. You can smoke them as well and it’s some good eating!
My wife asked me "Why are you always watching this "Meat Show?" I'm trying to get her on board lol.
Right on! Show her our Home-made Bacon video! 🥓🥓🥓 No one can resist bacon!
That sucks mine was into it the first video lol
Awesome video very informative
How can you NOT WATCH IT LOL….I’m a 65 yo woman & I find it so interesting & satisfying lol 😂
Good luck bro! LOL
Hi There,
Ive been a butcher 35 years ,you guys are ambassadors for the meat industry 👏👏
I always thought country style ribs were just a Boston Butt sliced up. Btw, it's mesmerizing watching how easy that knife glides through the meat.
Great teaching! I love to make my own bacon, and find that 'rib' portion of the belly really tasty. Now I see why! Thanks for sharing the knowledge. Never knew what the difference was between baby back and spare ribs, and you made it crystal clear in 10 minutes.
Rock on!
Me neither, I always thought it was the spare ribs cut down prettier.
THIS WAS SO HELPFUL!!!!
Thanks!
I'm so glad!
You're good. I like your knife skills. I finally learned the difference between pork ribs,thanks
We bought some pork ribs today that didn’t have a lot of meat and the cut looked dull. They were tasty at 99c a pound but I think that’s why they were that price. Great video. This explains why sometimes you get meaty ribs and a reason why sometimes you don’t.
I'm fighting the urge to go out back and start some charcoal and cook something, anything! I wish I were their neighbors!
I’m not a butcher but I love to cook and I love pork ribs the most. Your tutorial makes me appreciate more my cooking skills and increases my desire to learn more different pork ribs recipes! Thank you!
I just love watching a skilled tradesman ply his trade. 👍
I used to do baby back ribs all the time. Since covid, I switched to the country style. They are amazing and have more meat.
I've been loving these vids. I'm a meat cutter by trade, and watching you guys having fun just helps push me to advance my own craft. Even though I'm just a boxed meat guy.
Loved watched this while eating country ribs. Up here in Massachusetts they’re dirt cheap and so good
So lucky!
When you say “dirt cheap”, how much are we talking per pound?
@@willkelley6370 .99-1.79 a lb. For context st Louis ribs are 4.99 and baby back are 5.99.
@@cmcurran5 Wow! That is dirt cheap! Here in Memphis, country style is over $4/lb, with the other two in the same price range. So Jealous!
@@willkelley6370 I don’t understand why but I’m not complaining!
Full rack spareribs are my favorite. And I have no problem with sacrificing the baby backs for country style.
I see your point and I agree! 🤤🥩 Couldn't resist those!
A classic example of how geographical location makes a difference on what you get in any given meat cut. The ribs in the video would not have enough meat for most in the KC area for BBQ. You also typically will not find loin country style ribs but rather country style ribs are usually cut from the butt or shoulder.
Good point!
I don't think you guys were ever rookie butchers even when you were rookie butchers. I must say, these are some of the most enjoyable and informative vids, I've ever seen. I've been hooked on them for awhile now. Thanks for the great content as well as the wonderful atmosphere in which you provide it.
When I was a kid working in a butcher shop, we cut the large chops then split them 3/4 through and folded them in half for country style ribs.
Thank you especially for mentioning and woman and men in the industry. Also the your time, effort and time and time in education.
You are so welcome!
Man that’s incredible! I had no ideal the work involved! Thank you for sharing your talent, I love bar b queuing and eating and this really points out what we’re buying and cooking!
Has there been an episode about what you do with the scraps? Can't imagine anything going to waste. Just curious, but couldn't find a video on it.
Sausage
@@dwoodstwin do they make stock with the leftover bones?
@@wallywest4274 probably not professionally. I doubt they sell stock. Most butchers in my experience give away or sell the bones for cheap, or simply discard them.
We cook them afterwards since we want to make sure we don't waste anything. 🥩
Economy is so rough that we've resorted to making boneless ribs
Fantastic video, great way to understand ribs
Sending thanks ❤️ from the UK
It's amazing to watch someone who is truly good at what they do.
My mother when I was growing up and now myself have been cooking country style pork ribs all different ways for years, oven, grill, pressure cooker, slow braise, smoker, etc. etc. but until now I couldn't have told you where they came off the pig. Thank you so much for breaking it all down. Pun intended!
Same! Buy these all the time.
Works great stewed, too.
Dude, you are freakin incredible with a knife and an animal….
Thanks! Years of practice pays off!
I am truly awed by the knives these guys use.
I'm just amazed at how sharp your knives are
Keeping its sharpness is a bliss!
I came here because I knew nothing about the different types of ribs but I'm determined to learn how to cook them, it wasn't until I was shopping for them that I realized there were so many different kinds. I completely understand why butchers need so much training.
Im in the Philippines, the pig is just hacked up into chunks with a machete, imagine eating pork and spitting out bone shards like fishbones.
This is absolutely the best breakdown video of ribs .
I was a retail meat cutter for 36 years until disability took me out. I always enjoyed cutting meat, teaching an apprentice(and more then a few managers) how to cut meat. Hated just about everything else about working in a store setting in Houston. Watching this video took me back. Thanks for the memories.